Chocolate Banana Cake = Čokoladna torta s bananom
Savršeno kremasta čokoladna torta s bananama - bez glutena, umjetnih aroma i dodanih šećera. Savršena za slavljenje života. I čokolade.
Recept
za 8 osobaBiskvit:
250 g bezglutenskog brašna150 g maslaca
4 jaja
1 žl octa
1 limun (sok i korica)
2 čžl praška za pecivo
1 žl kakaa
1 žl ruma
1 žl vode
par kapi sladila po želji
prstohvat soli
U većoj zdjeli pomiješati otopljeni maslac s izmućenim jajima, octom i sokom limuna. U drugoj zdjeli pomiješati sve suhe sastojke te ih zatim, neprestano miješajući mikserom, polako dodati mokrim sastojcima.
Smjesu prebaciti u kalup za pečenje obložen papirom za pečenje i peći oko 30 minuta u pećnici zagrijanoj na 190 °C. Nakon pečenja, biskvit izvaditi iz kalupa i ostaviti da se ohladi.
Krema:
200 g čokolade za kuhanje3 zrele banane
50 g banana chipsa
500 g posnog sira
sjemenke bourbon vanilije
50 g tamne čokolade (min. 70% kakaa)
1 žl kokosovog ulja
100 ml vrhnja za kuhanje
cacao nibs
Čokoladu za kuhanje izlomiti na kockice i otopiti na pari ili u mikrovalnoj pećnici (u tom slučaju topiti čokoladu u nekoliko intervala po 20 sekundi, miješajući između intervala).
U većoj zdjeli vilicom zdrobiti 2 banane. Dodati im pola otopljene čokolade, posni sir, sjemenke vanilije i u sjeckalici usitnjeni banana chips. Sve dobro promiješati.
Ohlađeni biskvit prerezati na dva dijela i poškropiti rumom razblaženim s malo vode. Donju polovicu premazati s pola kreme. Narezati preostalu bananu i posložiti na donji sloj kreme. Drugom polovicom kreme u potpunosti prekriti banane te na to staviti gornju polovicu biskvita.
Zagrijati vrhnje te ga dodati preostaloj čokoladi za kuhanje. Ganacheom prekriti tortu. Otopiti tamnu čokoladu s kokosovim uljem i preliti preko torte. Ukrasiti dodatnim banana chipsom, cacao nibsom i čokoladnim listićima i servirati.
U slast!
150 g butter
4 eggs
1 sp vinegar
1 lemon (juice and zest)
2 tsp baking powder
1 sp cocoa
1 sp rum
1 sp water
a few drops of sweetener of choice
a pinch of salt
In a large bowl mix melted butter with beaten eggs, vinegar and lemon juice. In a second bowl mix all of the dry ingredients and, continuously stirring with the mixer, slowly add them to the wet ingredients.
Add the mixture to a sping mold lined with baking paper and bake for about 30 minutes in an oven preheated to 190 °C. When done, remove the sponge cake from the mold and let it cool.
3 ripe bananas
50 g banana chips
500 g low fat cottage cheese
Bourbon vanilla seeds
50 g dark chocolate (min 70% cocoa)
1 sp coconut oil
100 ml cooking cream
cacao nibs
In a large bowl mash 2 bananas with a fork. Add half of the melted cooking chocolate, low fat cottage cheese, vanilla seeds and ground banana chips. Stir well.
Cut the chilled sponge cake into two parts and sprinkle with a mixture of rum and water. Cover the bottom layer with half of the cream filling. Slice the remaining banana and place it on the bottom layer of the cake. Cover the banana layer with the other half of the filling and cover with the upper half of the sponge cake.
Heat the cooking cream and add it to the remaining cooking chocolate. Cover the cake with ganache. Melt the dark chocolate with coconut oil and pour over the cake. Decorate with extra banana chips, cacao nibs and chocolate shavings and serve.
Enjoy!
Kalorijska vrijednost:
|
580 kcal
|
Proteini:
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15 g
|
Masti:
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31 g
|
Ugljikohidrati (Šećeri):
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60 g (20 g)
|
Dijetalna vlakna:
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4 g
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Bogato željezom.
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Chocolate Banana Cake
A perfectly creamy chocolate cake with bananas - with no gluten, artificial flavors and added sugars. Perfect for celebrating life. And chocolate.Recipe
serves 8Sponge cake:
250 g gluten-free flour mix150 g butter
4 eggs
1 sp vinegar
1 lemon (juice and zest)
2 tsp baking powder
1 sp cocoa
1 sp rum
1 sp water
a few drops of sweetener of choice
a pinch of salt
In a large bowl mix melted butter with beaten eggs, vinegar and lemon juice. In a second bowl mix all of the dry ingredients and, continuously stirring with the mixer, slowly add them to the wet ingredients.
Add the mixture to a sping mold lined with baking paper and bake for about 30 minutes in an oven preheated to 190 °C. When done, remove the sponge cake from the mold and let it cool.
Filling:
200 g of cooking chocolate3 ripe bananas
50 g banana chips
500 g low fat cottage cheese
Bourbon vanilla seeds
50 g dark chocolate (min 70% cocoa)
1 sp coconut oil
100 ml cooking cream
cacao nibs
In a large bowl mash 2 bananas with a fork. Add half of the melted cooking chocolate, low fat cottage cheese, vanilla seeds and ground banana chips. Stir well.
Cut the chilled sponge cake into two parts and sprinkle with a mixture of rum and water. Cover the bottom layer with half of the cream filling. Slice the remaining banana and place it on the bottom layer of the cake. Cover the banana layer with the other half of the filling and cover with the upper half of the sponge cake.
Enjoy!
Caloric value:
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580 kcal
|
Proteins:
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15 g
|
Fats:
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31 g
|
Carbohydrates (Sugars):
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60 g (20 g)
|
Fiber:
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4 g
|
High in iron.
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